Moroccan-Style Preserved Lemons

Though you can certainly buy preserved lemons, we prefer the rich, clean taste of homemade. This technique, adapted from Paula Wolfert's, brings a multidimensional freshness and a wonderfully distinct pungency to the lemons, which are as much a revelation in salads, soups, or even cocktails as they are alongside the grilled fish. There's no need to rinse them first, but do discard the pulp  only the rind is eaten with the grilled sardines.

Ingredients

6 lemons

2/3 cup kosher salt

1 to 1 1/2 cups fresh lemon juice (from 5 to 6 additional lemons)

2 tablespoons olive oil

Special equipment : a 6-cup jar with a tight-fitting lid

Preparation

Blanch lemons in boiling water 5 minutes, then drain. When cool enough to handle, cut each lemon into 8 wedges, discarding seeds. Toss lemons with kosher salt in a bowl, then pack lemons, along with their salt, tightly into jar.